• Food Quality and Culture
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• 제2권1호
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• pp.37-42
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• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• 분석과학
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• 제26권6호
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• pp.353-356
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• 2013

A method on the determination of caffeine in beverage with acridiene orange-${\beta}$-cyclodextrin (CD) inclusion complex was developed. The conditions such as pH of the sample solution and concentration of acridine orange and ${\beta}$-CD were optimized to 12.0(${\pm}0.5$), $1.9{\times}10^{-6}M$ and $1.25{\times}10^{-3}M$, respectively. Under these optimum conditions, the calibration curve of caffeine was obtained over concentration range of $5{\times}10^{-5}{\sim}1.1{\times}10^{-3}M$. The detection limit was $1.0{\times}10^{-5}M$. The relative errors(%) in beverage samples were less than 5.0%.

• 한국대기환경학회지
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• 제20권6호
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• pp.793-801
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• 2004

A passive sampler has been developed for measuring formaldehyde in air using methyl yellow and methyl orange indicator. It is based on the color change of the TLC plate on reaction with formaldehyde. TLC plates impregnated with three kinds of solutions containing methyl orange, methyl yellow, mixing of methyl yellow and methyl orange were shown rectilinear response to formaldehyde concentration at constant exposure time. The color change of impregnated TLC plate with criteria air pollution, such as NO$_2$, SO$_2$, CO, $O_3$ was investigated. The color change of TLC plate with $O_3$ is larger than other gases.

• 한국재료학회지
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• 제21권11호
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• pp.611-616
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• 2011

Red-orange phosphors $Gd_{1-x}PO_4:{Eu_x}^{3+}$ (x = 0, 0.05, 0.10, 0.15, 0.20) were synthesized with changing the concentration of $Eu^{3+}$ ions using a solid-state reaction method. The crystal structures, surface morphology, and optical properties of the ceramic phosphors were investigated using X-ray diffraction (XRD), scanning electron microscopy (SEM), and photoluminescence (PL) spectrophotometry. The XRD results were in accordance with JCPDS (32-0386), and the crystal structures of all the red-orange phosphors were found to be a monoclinic system. The SEM results showed that the size of grains increases and then decreases as the concentration of $Eu^{3+}$ ionincreases. As for the PL properties, all of the ceramic phosphors, irrespective of $Eu^{3+}$ ion concentration, had orange and red emissions peaks at 594 nm and 613 nm, respectively. The maximum excitation and emission spectra were observed at 0.10 mol of $Eu^{3+}$ ion concentration, just like the grain size. An orange color stronger than the red means that $^5D_0{\rightarrow}^7F_1$ (magnetic dipole transition) is dominant over the $^5D_0{\rightarrow}^7F_2$ (electric dipole transition), and $Eu^{3+}$ is located at the center of the inversion symmetry. These properties contrasted with those of a red phosphor $Y_{1-x}PO_4:{Eu_x}^{3+}$, which has a tetragonal system. Therefore, we confirm that the crystal structure of the host material has a major effect on the resulting color.

• 한국식물병리학회지
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• 제13권2호
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• pp.129-131
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• 1997

Occurrence of brown rot was observed on imported orange fruits, and irregular brown spots were appeared as an intial symptom. White colored mycelia were developed rapidly on the surface of the fruits under the humid condition and resulted in rotting of the fruits. The causal organism of brown rot of orange was identified as Phytophthora citrophthora. Most sporangia were nondeciduous, papillate, ovoid, and measured 25.5~51.5$\times$17.9~34.7 ${\mu}{\textrm}{m}$ in size. P. citrophtora was pathogenic on Satsuma mandarin as well as orange. Symptoms were produced 3~7 days after artificial inoculation of sporangia and mycelia mixture on the fruits of orange and Satsuma mandarin, which were similar to those on the naturally infected fruits.

• 한국의류학회지
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• 제26권7호
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• pp.970-981
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• 2002

The purpose of the study is to clarify orange image in the modern fashion. So kinds of costume sample being visual power in orange have been selected from photographs in fashion magazines and divided into the tones : mist(Vp, Lgr, L), bright(P, B), vivid(S, V, Dp). The study was measured by using 27 semantic differential hi-polar scales. The subjects were 50 female students majoring in clothing and textiles, The data was analyzed using the statistical SPSS package. The data were collected using self-administred questionnaires and analyzed by Cronbach $\alpha$, Factor analysis, MDS, ANOVA Sheff test and Regression analysis. The major findings of this research were as follows. 1. Factor analysis has extracted 4 factors of orange image in the fashion. These factor are Attractiveness, Audacity, Hardness and Softness, Cuteness. 2. There were significant difference in visual evaluation of tones. 3. The discrimination among tones was related to cuteness and weight of orange. 4. The image effect on Preference, Buying needs, Pleasant and Riches was consist of complicated sensibility.

• 한국식품저장유통학회지
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• 제23권1호
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• pp.63-73
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• 2016

오렌지와 자몽의 휘발성 향기성분을 분석하기 위하여 과육과 과피로 분리하여 각각 SDE 방법으로 휘발성 성분을 추출한 후 GC-MS로 확인하였다. 오렌지의 과육 및 과피의 휘발성 향기성분은 각각 120.55 및 4,510.81 mg/kg이며, 자몽의 과육과 과피는 195.60 및 4,223.68 mg/kg으로 확인되었다. 오렌지와 자몽의 휘발성 향기성분 중 가장 높은 함량으로 확인된 성분은 monoterpene류인 limonene으로 과육은 65.32 및 105.00 mg/kg으로 과피는 3,008.10 및 1,870.24 mg/kg으로 정량되었다. Limonene, sabinene, ${\alpha}$-pinene, ${\beta}$-myrcene, linalool, (Z)-limonene oxide, (E)-limonene oxide 등은 오렌지와 자몽의 공통적인 주요 향기로 확인되었다. 오렌지의 특징적인 향기성분은 valencene이며, 자몽은 (E)-caryophyllene 및 nootkatone으로 확인되었다. $\delta$-3-Carene, ${\alpha}$-terpinolene, borneol, citronellyl acetate, piperitone 및 ${\beta}$-copaene 등은 오렌지에서만 확인된 화합물이며, ${\beta}$-pinene, ${\alpha}$-terpinyl acetate, bicyclogermacrene, nootkatol, ${\beta}$-cubebene 및 sesquisabinene는 자몽에서만 확인되었다. Phenylacetal dehyde, camphor, limona ketone, (Z)-caryophyllene은 과육에서 확인되었으며, ${\alpha}$-thujene, citronellal, citronellol, ${\alpha}$-sinensal, ${\gamma}$-muurolene, germacrene D 등은 과피에서만 확인된 성분이다. 본 연구결과 오렌지 및 자몽의 과육과 과피의 휘발성 향기성분 함량과 조성의 차이를 확인할 수 있었다.

• Kyungpook Mathematical Journal
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• 제19권1호
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• pp.3-7
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• 1979

• Korean Chemical Engineering Research
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• 제55권5호
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• pp.718-722
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• 2017

마이크로파 공정으로 제조된 순수한 $LaCoO_3$와 금속이온이 첨가된 $LaCoO_3$ 페롭스카이트 산화물에서 메틸오렌지의 광촉매 분해반응의 활성을 조사하였다. 순수한 $LaCoO_3$와 세슘 이온이 첨가된 $LaCoO_3$ 산화물들은 제조법과 무관하게 페롭스카이트 구조를 보여주었다. UV-Vis DRS 결과에 의하면 모든 촉매들은 가시광 영역에서 흡수스펙트럼을 나타내었다. 화학흡착된 산소종은 메틸오렌지의 광촉매 분해반응에서 중요한 역할을 하였으며, 화학흡착된 산소의 비율이 높을수록 더 높은 광촉매 활성을 보여주었다.

• 한국식품위생안전성학회지
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• 제39권3호
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• pp.273-280
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• 2024

본 연구에서는 천연 항균제인 광귤 추출물의 항균 활성과 항균 메커니즘을 조사해 즉석섭취식품인 샐러드에서 Salmonella Typhimurium을 제어하기 위한 세척수로써 적용 가능성을 평가하였다. 액체배지희석법으로 S. Typhimurium에 대한 광귤 추출물의 최소 억제 농도(MIC)를 구했다. 그런 다음 다양한 농도(1/16 MIC-2 MIC)에 해당하는 광귤 추출물에 S. Typhimurium을 접종하고 성장곡선을 분석해 대조군과 성장값을 비교하여 항균 활성을 확인하였다. 광귤 추출물을 처리한 후, S. Typhimurium의 세포 내 활성산소종 수준과 막 전위 및 손상도의 변화, 핵산 누출량을 측정하여 광귤 추출물의 항균 메커니즘을 확인하였다. 최종적으로 S. Typhimurium을 인위적으로 접종한 샐러드에 다양한 농도의 광귤 추출물을 다양한 시간 동안 침지 방법으로 항균 처리하여 저감화 효과를 확인했다. S. Typhimurium에 대한 광귤 추출물의 MIC는 195.313 mg/L으로, 1 MIC와 2 MIC의 광귤 추출물은 S. Typhimurium의 성장을 완전히 억제하였다. 광귤 추출물의 처리농도가 높아질수록, 세포 내 ROS 수준과 막 전위, 막 손상도 그리고 핵산 방출량은 증가하였다. 마지막으로, 세척수인 광귤 추출물의 농도가 높고 처리 시간이 길수록 샐러드의 S. Typhimurium의 수가 감소하였다. 따라서 광귤 추출물은 S. Typhimurium를 효과적으로 제어할 수 있음을 입증했다. 광귤 추출물은 차아염소산나트륨과 비교하였을 때 효과적인 항균 활성을 보이며 안전한 샐러드 세척수로 사용될 수 있다. 이는 샐러드와 같은 식품에서 광귤 추출물이 식중독 발생을 미연에 방지하는데 기여할 수 있음을 시사한다.